Contents
Recipe for Plov (Pilaf)
Ingredients (for 8 servings):
- Meat (lamb, beef, or poultry) – 1–1.5 kg (with some bones)
- Rice (Lazer, Alanga, Devzira, Barakat) – 1 kg
- Carrots (peeled) – 1–1.5 kg
- Onions – 2 medium-sized heads
- Vegetable oil – 300 g
- Garlic – 2–3 heads
- Chili peppers – 3–4 pieces
- Cumin (Zira) – 1.5–2 teaspoons
- Ground black pepper – 1 teaspoon
- Salt – 1 heaped tablespoon
- Chickpeas (60 g, soaked overnight) – optional
Preparation of Ingredients:
Carrots
- Cut into thick strips, at least 0.5×0.5 cm.
Onions
- Cut the first onion into half-rings or quarter-rings.
- Cut the second onion into 4 parts.
Meat
- Cut into 5×5 cm pieces, separate the bones.
Rice
- Soak in hot water, ensuring the water covers the rice by 5 cm.
Chili Peppers
- Rinse carefully, keeping them whole.
Garlic
- Rinse thoroughly.
Cooking Instructions:
1. Sautéing Onions and Bones
- Heat the cauldron (kazan), pour in oil on high heat.
- When a bluish smoke appears, fry the coarsely chopped onion until brown, then remove it from the cauldron.
- Quickly fry the bones until brown, then set them aside on a plate.
2. Sautéing Meat and Vegetables
- On high heat, fry the meat pieces until golden brown, season with salt.
- Add the onion, fry together while stirring. Season with black pepper.
- When the onion turns light brown, add the carrots.
- Season with part of the crushed cumin, fry until the carrots soften (10–15 minutes).
3. Preparing Zirvak (Base Sauce)
- Add whole garlic heads, chili peppers, chickpeas, and the fried bones.
- Pour in cold water to cover everything by 2 cm.
- Bring to a boil, then reduce heat to a gentle simmer.
- Simmer the zirvak for 40 minutes to 3 hours (depending on the meat and desired tenderness).
4. Preparing the Rice
- Check if the meat is ready, remove the garlic, chili peppers, and bones from the cauldron.
- Salt the zirvak generously (the rice will absorb the salt).
- Rinse the rice with cold water.
5. Cooking the Plov
- Increase the heat, carefully spread the rice over the zirvak.
- Flatten the rice so the oil rises to the top.
- Add boiling water if needed to cover the rice by a couple of millimeters.
- When some liquid is absorbed, sprinkle the remaining cumin (rubbed between your palms) over the rice.
- Gradually reduce the heat to low-medium to prevent burning.
- Stir the rice a couple of times, avoiding the meat and carrot layer.
- Make a few holes in the rice to release steam.
6. Steaming the Plov
- Shape the rice into a mound, insert the garlic heads, and place the chili peppers and bones on top.
- Cover the cauldron with a plate or bowl, then wrap it with a towel and lid.
- Steam on low heat for 15–20 minutes.
- Turn off the heat and let it rest for a while.
Serving:
- Gently mix the plov and serve on a large platter.
- Garnish with garlic heads and chili peppers.
- Serve with a fresh vegetable salad. Enjoy with spoons!
